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Chef Sawsan’s Pumpkin Bisque Recipe

We enjoyed having Chef Sawsan Galal from Rockport’s Sally Webster Inn at our Harvest event on November 17th, where we featured food from our Seaview Farm Store and a cooking demo. Chef Sawsan demonstrated a simple and delicious pumpkin bisque (using roasted pumpkins grown by Seaview Farm!).

Pumpkin Bisque is a great Fall/Winter soup that will also serve you well when entertaining during the holidays!


2 cups pumpkin, butternut squash, or sweet potato

2 tablespoons olive oil

1 1/2 cup white onions, diced

3 1/2 cups vegetables tock

5 cloves roasted garlic

1/4 cup white wine (optional)

1 1/2 tablespoons maple syrup

1/2 teaspoon cinnamon

1/4 teaspoon cayenne

1/2 teaspoon sea salt

Cracked black pepper, to taste


Toasted pumpkin seeds for garnish (optional)

Pumpkin seed oil for garnish (optional)

1. Place the cut and seeded pumpkin or squash, cut end down, on baking sheet pan. Roast for about 45 minutes until soft. Let sit to slightly cool.

2. Saute onions over medium heat in olive oil translucent.

3. Using a high-speed blender, combine pumpkin, onions, stock, garlic, wine, maple syrup, and spices and blend until smooth.

4. Warm soup in saucepan. Serve hot, garnished with pumpkin seeds and a drizzle of pumpkin seed oil, if desired.